Trinidad Scorpion chilli snack stick recipe

Ingredients

• 500 g Pork shoulder diced
• 100 g Pork fat diced and frozen
• 14 g Salt
• 2 g Bessastart culture
• 5 ml Distilled water
• 2 meters lamb casings soaked
• 1.5 g cure #1
• 2 g Pepper ground
• 2.5 g Dextrose
• 1 g smoked, spicy paprika
• 1 tsp minced garlic
• 40 g Calabrian chillies, in oil, finely chopped, seeds included
• 2 Trinidad scorpion chillis, very finely chopped